Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits6PrerequisiteCLN ART 117; Co: PROFBKG 132 Transfers ToNot transferableDescriptionOverview of making and preparing artisinal bread: lean yeast, rich yeast, rolled-in/laminated doughs, and advanced quickbreads. Recognize formulas and demonstrate the ability to alter formulas in yeast, rolled-in, and quick bread formulas central to this class. View bread baking from an artisan's prospective. Explore the fundamentals of baking science: How a formula works including changes of yields and altering percentages of ingredients in formulas to produce desired results are stressed. Work on increasing productivity, speed and accuracy is continued in this class. 